MOTTLED BUTTER 



279 



butter will dissolve depends upon the amount of moisture present. 

 The maximum amount of moisture permissible in butter, accord- 

 ing to the Treasury ruling, is 16 per cent. The condition of the 

 water in butter prevents the water from being saturated with 

 salt during the comparatively short time allowed for salt to 

 dissolve during the manufacture of butter. (3) Insufficient 

 working. If the butter is not worked enough to distribute 

 the salt evenly, some portion of the butter will contain more 

 than the other portions. The portion that contains the excess 



FIG 104. Worcester salt. FIG 105. Diamond crystal salt. 



Types of crystals of buttersalts. 



of salt does not have enough moisture to dissolve the salt; while 

 if the salt had been evenly distributed in the butter, all the salt 

 would have been properly dissolved. When gritty butter is 

 caused by insufficient working, it usually mottles. 



Mottled Butter. Mottled butter is butter which is uneven 

 in color. This may be due to different causes. The most com- 

 mon cause, however, is failure to get the salt properly dissolved 

 and evenly distributed by the time the working of the butter is 

 completed. 



